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Delicious Sundays: Stuff a Munchkin (with Chorizo, Cream & Kale)

Stuffed Munchkin

Stuffed Munchkin

I know two things about munchkins. One is that they were the tiny people in the Wizard of Oz that I loved so very much when I watched that film over and over again as a child.

The other is that it is a cynical marketing name for a tiny pumpkin in the supermarkets right now.

I have been sucked in. I love them, both the name and the tiny gorgeous orange pumpkins. Parcels of sweetness that partner so well with savoury and spice. So pretty too. I like to stuff and roast them, many different ways, one simple way I will share with you right now.

The beauty of roasting a pumpkin with things in – both large and very small – is that they are, well, self saucing. As they roast, the firm pumpkin wall softens and becomes part of the stuffing, making a gorgeous pumpkin stew or soup, with very little effort at all.

Stuffed Munchkin

Stuffed Munchkin

Kale and chorizo are the very best of friends. Two gruff culinary partners, one boasts of the earth and the other of meaty spice. They love the more sweet delicate pumpkin too.

With some garlic, cream and approximately 45 minutes in the oven, you are left with a lovely little munchkin, that is bright and cheerful, and really delicious too.

Simple! Perfect for Halloween too.


Stuffed Munchkin

Stuffed Munchkin

RECIPE: Munchkin Stuffed with Chorizo, Cream & Kale


Per munchkin (avoid the very tiny ones, I always get the larger munchkins so that I can put more filling in)

1 munchkin
Filling: 1 tbsp chopped kale; 1 tbsp chopped chorizo; half a clove of garlic, peeled & finely chopped; enough cream to fill to the top once the rest of the filling is in (probably a couple of tbsp)


Preheat the oven to 180 deg C.

Cut the top off your munchkin, taking care to cut as straight as possible as you will be roasting this part too.

Carefully scoop out the seeds using a teaspoon.

When all seeds are removed add the garlic, then the chorizo and kale, finishing with the cream.

Put the munchkin lid back on and roast for approx 45 minutes until the munchkin flesh is just soft.

Gently scoop the flesh from the edges, without tearing the wall and mix with the filling.

Serve hot. I like to serve a little extra chorizo and kale on the side.



Filed under: Cooking


Cooking and travelling, and sharing it all with you.


  1. I absolutely love this idea, I was only in the supermarket today wondering whether to buy some! Thank you – I will be trying this later in the week. Can’t wait.

  2. so funny because The Viking asked me last night what I was going to do with the cute Munchkin I bought weeks ago!… it’s just sitting there looking pretty…. can I ask, baking it like this, can you eat the skin like a baked potato?

  3. Pingback: Loving October « Making A Movable Feast

  4. Shelley says

    Did those tonight – delicious. Added a little toasted walnut, diced shallot and chilli flakes. I can never leave a recipe alone.

  5. Hi Niamh – i think i bought what i thought was a munchkin but is actually a small pumpkin and a bit larger! How big are munchkins? the pumpkins i bought are about 2 fists in size – is this too big? do you think the recipe above will still work ok with a larger pumpkin? Many thanks in advance for your help :)

    • Oh this is quite big! A munchkin is max a couple of inches high. You can make soup in bigger pumpkins too but I would mix some stock with the cream and also maybe add something with body like white beans?

      • it is quite big isnt it! yikes, i think i got a bit carried away- haha! I have been waiting to try your munchkin recipe from last year too…
        white beans are a great addition. do you think it will take longer to cook too?

      • not if they are cooked already! I often add them to my munchkins. You could do a chorizo and white bean soup with thyme and bay leaf -4/5 stock, 1/5 cream for luxury finish? Onions and garlic too. Enjoy!

  6. Never heard of these what adorable names. I will keep a lookout for them. I really want to try this recipe!!

Over to you! Your comments - I would love to hear from you :)